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Fourth of July recipes: Jalapeno Coleslaw

Thursday, July 2, 2009 by Jacqui Pini

As posted on AJC

  • 9 cups cabbage, coarsely chopped
  • 3/4 cup grated carrots
  • 1 cup mayonnaise
  • 1/2 cup granulated sugar
  • 1 tablespoon pickled jalapeño, diced
  • Juice of 1 1/2 lemons 1/2 tablespoon black pepper Salt

In a bowl, combine cabbage, carrots, mayonnaise, sugar, jalapeño, lemon juice and pepper. Add salt to taste.






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